Roasted vegetable lasagne

roasted vegetable lasagne
1H 40M



1.Preheat oven to 240°C.
2.Place eggplant in colander, sprinkle with salt; stand 20 minutes. Rinse eggplant under cold water; pat dry with absorbent paper.
3.Quarter capsicums; discard seeds and membranes. Roast, uncovered, skin-side up, in oven, about 5 minutes or until skin blisters and blackens. Cover capsicum in plastic or paper for 5 minutes, then peel away skin.
4.Reduce oven temperature to 200°C.
5.Place eggplant, zucchini and kumara in single layer on oven trays; spray with oil. Roast, uncovered, about 15 minutes or until tender.
6.Meanwhile, make white sauce; melt butter in small saucepan, add flour; cook, stirring, until mixture thickens and bubbles. Remove from heat, gradually stir in milk. Return to heat; cook, stirring, until sauce boils and thickens. Remove from heat; stir in cheese.
7.Oil deep rectangular 2.5-litre ovenproof dish. Spread 1 cup pasta sauce over base of dish; top with half the eggplant and half the capsicum. Layer with lasagne sheet; top with 1/2 cup of the pasta sauce then ricotta, kumara and zucchini. Layer with another lasagne sheet; top with remaining pasta sauce, remaining eggplant and remaining capsicum. Layer remaining lasagne sheet over vegetables; top with white sauce, sprinkle with parmesan. Bake, uncovered, about 45 minutes or until browned.
8.Stand 5 minutes before serving, with a rocket (arugula) salad.

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